DirectionsPreparation:20min › Cook:25min › Ready in:45min

Combine 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries and set aside. (This simple trick will keep you from having purple batter.)

In a large bowl, beat 125g butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in centre of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

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Reviews and RatingsGlobal Ratings:

(725)

Reviews in English (582)

M

by Mrs. Houston

273

Look no further-if I could give this a 10, I would! But please do this: double the lemon zest and add 1/4 c. brown sugar. I bake these for a local farm and art market, they go fast! Yum!
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25 Jul 2008
(Review from Allrecipes USA and Canada)

S

by SUNNYDAC

148

We loved this muffin recipe! They didn't last long! I used frozen blueberries and they came out really nicely. Will definitely make these again! Thank you!
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25 Feb 2002
(Review from Allrecipes USA and Canada)

N

by naples34102

133

Quick and simple to mix up, these are beautiful muffins, plump and rounded with a delicate, light golden streusel top. They're moist and delicious with just a hint of fresh lemon that complements the blueberries well. For those who believe these to be bland or tasteless, muffins are by their nature not as rich or sweet as cakes, or muffins described as muffins but really ARE cakes. This is a perfect blueberry MUFFIN recipe!
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28 Jun 2008
(Review from Allrecipes USA and Canada)